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Food

Super Sandwiches
For A Snack Or A Meal

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126

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ETHEL HOFMAN
Special to The Jewish News

r

r food professionals deter-

ined to keep on the cutting
edge of what's hot and new,
the place to be was the annu-
al conference of the International
Associat,ibn of Culinary Professionals
recently held in Chicago. The spot-
lights were on the food and wine wave
for the next millennium.
Take the humble sandwich, which
serves as a snack or a meal. If you
thought they could never change, con-
sider the "wraps," fresh from
California, with a popularity spreading
faster than the speed of lightning.
I realized that even the traditional
two slices of bread — white, wheat or
rye — plus sliced meat, has reached
new heights.
Here are some exciting suggestions
for new century wraps and gourmet
sandwiches.

CALIFORNIAN TLT (TURKEY,
LETTUCE AND STYLISH
TOMATO) (MEAT)
3 tablespoons mayonnaise
1 tablespoon chopped sun-dried
tomatoes
2 flour tortillas (about 8 inches
diameter)
6 thin slices (3 ounces) smoked
turkey
4 medium lettuce leaves, shredded
1 medium tomato, thinly sliced
fresh ground pepper
In cup or small bowl, mix mayon-
naise with sun-dried tomatoes. Lay one
tortilla on flat surface. Spread with half
the mayonnaise mixture to within 1/2-
inch of edge. Top with 3 turkey slices
to cover 1/4 of the tortilla (they may
overlap slightly), then with half the
shredded lettuce and half the tomato
slices. Sprinkle lightly with pepper.
Roll up tightly as for a jelly roll.
Place seam down on serving plate.
Repeat with second tortilla and remain-
ing ingredients. Makes 2 wraps or cut .
into 12 slices to serve as appetizer.

WRAPPED TASTE OF THE -
TROPICS (DAIRY)
4 flour tortillas
4 tablespoons cream cheese, softened
1 large ripe banana
1 can (8 ounces) crushed pineapple,
drained well
1 1/4 cups thinly sliced strawberries
1 tablespoon plus 1 teaspoon
cinnamon sugar
strawberries for garnish (optional)
Place one tortilla on flat surface.

Spread with 1 tablespoon cream cheese
to within 1/2-inch of edge. Place 1/4 of
the banana on top and mash with a
fork (tortilla is firm enough not to
c\'
crumble under pressure). Spread
mashed banana over the cream cheese.
Sprinkle with 1/4 of the drained,
crushed pinepple and arrange 1/4 cup
sliced strawberries over. Sprinkle with
teaspoon cinnamon sugar.
Roll up tightly as for jelly roll. Place
seam side down on platter with a few
berries (optional). Repeat with remain-
ing ingredients. Makes 4 servings or 24
appetizer snacks.

THE BIG EASY (PAREVE)
4 flour tortillas
4 teaspoims margarine, softened
1/4 cup store-bought parve pesto
1 ripe avocado, mashed
1 large tomato, thinly sliced
1/4 cup canned black beans, drained
1/2 container bean (or other) sprouts'
Lay one tortilla on a flat surface.
Spread with 1 teaspoon margarine to
within 1/2-inch of edges. Top with a
rounded tablespoon pesto and a quarter (\
of the mashed avocado spreading over
3/4 of the tortilla. Mixture will spread
when rolled up. Scatter a rounded
tablespoon black beans over and cover
with bean sprouts. Roll up loosely as
for jelly roll. Repeat with remaining
ingredients. Makes 4 servings or 24
appetizer pieces.

PAREVE PESTO
1 cup firmly packed basil leaves*
1/2 cup firmly packed parsley*
3 tablespoons chopped walnuts
1 teaspoon prepared chopped garlic
or 1 large clove
1/4 cup olive oil
1/4 teaspoon fresh ground pepper
1/8 teaspoon salt
Note: For basic and parsley, can
substitute any mixture of fresh
green herbs to make up 1 1/2
cups.
In food processor place basil leaves,
walnuts, garlic, salt and pepper. Process
to chop finely. Pour in olive oil in slow,
steady stream. Add more salt and pep-
per to taste if desired. Store in refrigera-
tor. Use at room temperature. Makes
about 3/4 cup.

ITALIAN-STYLE GRILLED FLANK
STEAK WITH ARUGULA,
PEPPERS AND TOMATOES
(MEAT)
2 tablespoons olive oil
2 tablespoons balsamic vinegar

SANDWICHES

on page 128